Fried Cream Of Wheat A K A The Farina Project Recipes

MOMS FRIED LEFT OVER CREAM OF WHEAT

Steps:

• 1. Take your left over Cream of Wheat (doesnt matter what flavor) put it in the plastic Velveeta container. If you don't have one try a small butter container. The next morning pop the cream of wheat out of the container and slice into 1/2 inch slices.
• 2. In a large skillet heat up thin layer of bacon grease. Drop the slices of cream of wheat onto the pan, fry on both sides for a few minutes.
• 3. Serve like a pancake with butter and syrup! Add meat and scrambled eggs and you have an awesome breakfast!!

FRIED CREAM OF WHEAT A K A THE FARINA PROJECT

Steps:

• *Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date.
• In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.
• Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.
• While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish.
• Let cool, cover, then place in refrigerator overnight.
• Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).
• Place farina meal in a shallow plate or on a piece of wax paper.
• Lightly dredge each slice in farina meal.
• In a large skillet, melt 2 tablespoons butter on medium heat.
• Add some of the farina slices to the skillet but do not crowd.
• Fry on both sides until golden brown and crispy.
• Cook the slices in batches, adding more butter as needed.
• Arrange on platter and serve with butter and warm maple syrup.

FRIED CHICKEN TOFU AND GRAVY

Steps:

• Heat the oil in the skillet.
• Add the sesame seeds.
• While these are heating, dredge each slice of tofu in the nutritional yeast flakes until both sides are generously coated.
• When the seeds start to sizzle, arrange the tofu in the skillet.
• Drizzle the tamari over the top.
• Turn the slices and fry on both sides until crispy and brown. This can take anywhere from 15 minutes to 1 hour depending on how you like it.
• For the gravy, leave the skillet as it is from making the fried chicken tofu.
• Add the margarine and let it melt.
• Stir in the flour and yeast until mixed, and let brown a little (but not burn) on medium-low heat.
• Add your liquid and continue stirring until thickened.
• Add salt, pepper, and tamari to taste.

UPPAMA

Steps:

• Heat the vegetable oil in a large saucepan and saute the onion until it is translucent.
• Add the mustard seeds and both chiles and stir over medium heat for a minute or two.
• Add the farina and stir for another few minutes.
• Still stirring, gradually add the hot water.
• Beat lightly with a wisk to get rid of any lumps.
• Add the green onions, diced carrots, tomato and salt.
• Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender.
• This may take as long as 45 minutes to one hour, over low heat.

FRIED GRITS

Steps:

• Add water and salt to a saucepan; bring to a boil; stir in grits.
• Cook grits until done, following the package directions.
• Remove saucepan from heat.
• Add in bacon and 1 tablespoon butter; stir until the butter melts.
• Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan.
• Cool; cover and chill in the refrigerator overnight.
• Remove grits by turning the pan over; cut loaf into 1/2 inch slices.
• Melt remaining 1/4 cup butter in a large fry pan.
• Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.

FARINA BREAD

Steps:

• Mix together the Farina, flour, sugar, baking powder, and salt.
• In a separate bowl mix egg, milk and oil together.
• Add egg mixture to flour mixture, stirring just until moistened. Batter will be a little lumpy.
• Grease loaf pan and pour batter into pan.
• Bake at 400 for about 30 minutes or until done.

CREMA FRITTI (FRIED CREAM) - LIDIA BASTIANICH

Steps:

• Whisk together flour, sugar and salt.
• Heat milk to almost simmering. Whisking constantly, add flour-sugar mixture. Cook 5-6 minutes, until thick.
• Beat egg yolks and vanilla. Add hot pudding, 1/4 cup at a time, until egg yolks are hot to the touch. Pour egg yolk mixture into pot and whisk vigorously over heat 2-3 minutes. It should be quite thick; thicker than a typical pudding.
• Pour cream into ungreased quarter-sheet pan and spread out evenly. Cover with plastic wrap (press plastic down to touch the surface of the cream to prevent a skin from forming) and refrigerate until set and very cold, 3-4 hours or up to overnight.
• Dip a butter knife in hot water and run it along the inner rim of the pan to loosen the cream. Invert the pan onto your cutting board to release the cream. Trim edges if necessary and cut cream into diamond shapes.
• Place flour in a wide dish. In a second dish, beat eggs and a pinch of salt. Place breadcrumbs in a third dish. Dredge cream pieces in flour, then dip into egg, then into breadcrumbs.
• In a skillet, pour oil 1/4-1/2" deep. Heat oil until it almost shimmers. Fry pieces in hot oil until golden brown, turning once, about 3-5 minutes per side.
• Combine sugar and cinnamon in a bowl. Sprinkle fried cream with cinnamon sugar as they come out of the pan. Allow to cool slightly before serving. Serve plain or with jam, marmalade or chocolate sauce, if desired.